Malai Paneer
Indulge in the rich and creamy flavors of Malai Paneer, a classic North Indian curry that combines soft, succulent paneer cubes with a velvety cashew-cream gravy. This restaurant-style dish is infused with aromatic spices like garam masala, kasuri methi, and coriander powder, balanced perfectly with a touch of sweetness from sugar. The base of sautéed onions, tomatoes, and ginger-garlic paste creates a deeply flavorful foundation, while the addition of fresh cream elevates its luxurious, melt-in-your-mouth texture. Perfectly paired with naan, roti, or steamed rice, this gourmet vegetarian recipe is surprisingly easy to make in just 40 minutes, making it ideal for both special occasions and indulgent weeknight dinners. Whether you're a paneer lover or seeking an authentic Indian culinary experience, Malai Paneer is sure to delight your taste buds.
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Recipe Information
Ingredients
- 250 grams Paneer
- 100 ml Fresh cream
- 12 pieces Cashew nuts
- 2 medium Onions
- 2 medium Tomatoes
- 1 teaspoon Ginger-garlic paste
- 1 small Green chilies
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Sugar
- to taste Salt
- 1 cup Water
Instructions
Cut the paneer into 1-inch cubes and soak them in warm water for 10 minutes to keep them soft.
Soak the cashew nuts in warm water for 10 minutes, then blend them into a smooth paste with a little water and set aside.
Finely chop the onions, tomatoes, and green chili. Keep them ready along with the ginger-garlic paste.
Heat a pan over medium heat and add butter and oil. Once hot, add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown. Then add the green chili and ginger-garlic paste, stirring for 1-2 minutes until the raw aroma disappears.
Add the tomatoes and cook until they turn soft and mushy. Use the back of a spoon to mash them further if needed.
Mix in turmeric powder, red chili powder, coriander powder, and a pinch of salt. Stir and cook for 3-4 minutes to blend the spices.
Add the cashew paste and cook for another 2 minutes, stirring continuously to avoid sticking.
Pour in water and adjust the consistency of the gravy. Let it simmer for 5 minutes on low heat.
Reduce the heat and stir in the fresh cream. Add garam masala, kasuri methi, and sugar. Mix well.
Gently add the paneer cubes and ensure they are well coated with the gravy. Simmer for 2-3 minutes.
Taste and adjust seasoning with additional salt, if needed. Turn off the heat.
Serve the Malai Paneer hot, garnished with a swirl of fresh cream and accompanied by naan, roti, or rice.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 34.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1650 mg | 127% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
